My favourite marinade for this barbecued lamb is a Persian mix of yoghurt, chilli, mint and lemon.  Also delicious is a combination of rosemary, garlic, olive oil and lemon; or go for a Moroccan flavour, with ground cumin and cinnamon, crushed coriander seeds, olive oil, garlic and paprika.  Try Thai-flavoured lamb, with coconut milk and green or red curry paste; or Indian, with fresh grated ginger, turmeric, cumin and garam masala.  Try them one by one throughout the summer.  Simple, excellent and delicious!

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